British Food: An Extraordinary Thousand Years of History

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Grub Street, Jan 1, 2002 - Cookbooks - 400 pages
After 1100 English cooking reached a high degree of gastronomy, which it shared internationally with the courts of Europe. Medieval food was stylish and tasteful, it was food designed to please and satisfy very sophisticated palates and right up to the mid 19th century it had epochs and phases of greatness. So how did we throw all that away? And not only throw it all away but forget all about it?

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British food: an extraordinary thousand years of history

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British food, renowned for its lack of appeal, provokes gentle chortles of derision when mentioned in juxtaposition with a word like extraordinary. These two books disabuse readers of the notion that ... Read full review

Contents

Introduction
7
AngloSaxon Gastronomy
23
Norman Gourmets 11001300
36
Copyright

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About the author (2002)

Colin Spencer is an author and playwright and was food editor for "The Guardian" for thirteen years. He is the author of "Vegetarianism: A History" and co-author of "The Faber Book of Food.

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